By: Jill Mills Updated: Jan 10, 2025

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Canned tuna, egg noodles, cream of mushroom soup, and cheddar cheese combine to make this easy Tuna Noodle Casserole. A quick recipe that’s perfect for busy weeknights!

A serving spoon of tuna noodle casserole

Tuna noodle casserole is one of those recipes that’s been around forever and ever. I took the version I grew up enjoying and gave it a few tweaks, like adding lots of cheese, to turn it into something that my family loves today. This is a great casserole to send to new moms or friends going through a hard time too, as it freezes very well!

Why This Is The Best Tuna Noodle Casserole Recipe

After trying many versions of this dish, there are a few reasons why I think this recipe is the best.

Cheesy! I know not all tuna noodle casserole recipes include cheese but I personally think cheese makes everything better (and my family agrees). Cheddar cheese is mixed in with the soup mixture and sprinkled on top before baking. Yum!
Buttery topping. Crushed Ritz crackers (or similar buttery crackers) are mixed with melted butter and sprinkled on top of the casserole for a buttery, crunchy topping. I love the texture and flavor it adds to the dish.
Easy to make ahead. This casserole can easily be assembled and refrigerated up to 24 hours before baking or frozen for meal prep. I love keeping it on hand for those nights I know there just won’t be any time to spend in the kitchen.

Overhead view of ingredients needed to make tuna noodle casserole

What You’ll Need

This easy casserole is made with canned tuna, egg noodles, and just a handful of other ingredients. You can find the exact measurements in the recipe card below.

Egg noodles
Canned tuna – Be sure to grab tuna in water, not any seasoned tuna in oil. Drain well before adding to the recipe.
Cream of mushroom soup – Use cream of celery or cream of chicken soup instead of cream of mushroom if you prefer a different taste or don’t like mushrooms.
Sour cream – Adds a tanginess to the soup mixture.
Milk – Helps to thin the soup mixture.
Frozen peas – They’ll thaw in the oven so no need to bake them ahead of time.
Cheddar cheese – You can substitute cheddar cheese with mozzarella, Monterey Jack, or Swiss cheese for a variation in flavor.
Buttery crackers – Ritz or similar.
Butter – Melted for the cracker topping.
Spices – Salt, pepper, onion powder, and garlic powder.

How To Make Tuna Noodle Casserole

This casserole comes together in just a few easy steps, which is one of the reasons I love it for busy weeknights. You can find the printable version of the instructions in the recipe card below.

Cream of mushroom soup, sour cream, and milk in a bowl

Peas, tuna, shredded cheese, added to a soup and sour cream mixture

Prep. Preheat the oven to 375F. Grease the baking dish.
Cook the noodles. Cook the egg noodles to al dente in salted water. Drain and set aside.
Make the filling. Whisk together the soup, sour cream, milk, and seasonings until smooth and creamy. Stir in the tuna, peas, and 1 1/2 cups of the cheese. Gently stir in the noodles until evenly coated.

Cheddar cheese sprinkled over a tuna noodle mixture in a baking dish

Assemble. Spread the tuna noodle mixture evenly in the baking dish. Sprinkle with the remaining cheese. Combine the crackers with the melted butter then sprinkle over the cheese.
Bake. Bake for 25-30 minutes, until the top is lightly browned. Let cool for 5 minutes then serve and enjoy.

Overhead view of a baking dish of tuna noodle casserole

Tips & Variations

Here are a few ways to customize this tuna noodle casserole recipe, as well as a couple of general things to keep in mind.

Try a different topping. Instead of buttery crackers, try crushed potato chips, crispy panko breadcrumbs, or French-fried onions for the topping. Each adds a different texture and flavor that enhances the dish.
Use Greek yogurt. Replace sour cream with plain Greek yogurt for a tangier flavor.
Drain the tuna well. Be sure to completely drain the tuna before adding it to the soup mixture. Too much water can thin the mixture too much plus I’ve found it adds a bit too much fishy flavor.
Omit the peas. Peas are a common ingredient in tuna noodle casserole but you can easily make this without them. I do this sometimes if I don’t have any on hand or plan to serve this with another veggie side.

A fork in a plate of tuna noodle casserole

Serving Suggestions

I love to add a sprinkle of freshly chopped parsley or chives for added color and freshness right before serving.

Most nights I serve this casserole as a complete dinner itself (that’s the great thing about casseroles!) but sometimes I’ll also add a side salad or some steamed or roasted veggies, like broccoli.

A spoon in a baking dish of tuna noodle casserole

Can I Make This In Advance?

Yes! You can prepare the entire casserole up to the baking step and store it in the refrigerator, covered tightly, for up to 24 hours. When it’s time to bake, simply remove it from the fridge, add the topping, and bake as directed, though you may need to add 5–10 minutes to the cooking time.

How To Store & Reheat Leftovers

Fridge. Leftover tuna noodle casserole can be stored in an airtight container in the refrigerator for up to 3–4 days. Make sure the casserole cools completely before transferring it to the fridge.
Freezer. To freeze, cool the casserole completely and wrap it tightly with plastic wrap followed by foil. Alternatively, freeze portions in airtight containers. It can be kept in the freezer for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat. To reheat, cover the casserole dish with foil and warm it in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also microwave individual portions on medium heat for 2–3 minutes, stirring halfway through.

Tuna Noodle Casserole